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Prep Time15 Mins
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Cook Time50 Mins
This classic French Onion Soup features deeply caramelized onions in a rich, savory broth topped with toasted bread and melted cheese. Perfect for a cozy, comforting meal.
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Ingredients
Big onions (yellow or sweet)
Butter (unsalted)
Olive oil
Beef broth (or vegetable broth)
Dry white wine (optional)
Thyme (dried or fresh)
Bay leaf
Flour (for thickening)
Garlic (for rubbing on toast)
Baguette slices (toasted)
Gruyère or Swiss cheese (grated)
Salt & pepper (to taste)
Cognac or brandy (optional variation)
Nutrition
- Daily Value*
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Calories380 kcal
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Protein13 g
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Carbohydrates37 g
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Fat18 g
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Fiber4 g
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Sodium780 mg
Instructions
Slice onions thinly. In a large pot, melt the butter with the olive oil over medium heat. Add the onions and stir to coat them evenly with the butter. Cook for 30-40 minutes, stirring frequently, until the onions are golden brown and deeply caramelized.
Once the onions are caramelized, sprinkle the flour over the onions and stir for 1-2 minutes to cook out the raw taste. Pour in the white wine (or apple cider vinegar) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to cook off the alcohol.
Add the beef broth (or vegetable broth for a vegetarian version), thyme, and bay leaf. Bring the soup to a gentle simmer and cook for an additional 15-20 minutes to allow the flavors to meld. Season with salt and pepper to taste. For an optional flavor boost, add 1 tablespoon of cognac or brandy at this stage.
While the soup is simmering, toast baguette slices until crisp. If you want, lightly brush them with olive oil before toasting. When toasted, rub each slice with a cut garlic clove for extra flavor.
Preheat the broiler. Ladle the soup into oven-safe bowls. Top each with 2-3 toasted baguette slices and a generous handful of grated Gruyère or Swiss cheese.
Place the bowls under the broiler for 2-3 minutes, until the cheese is melted, bubbly, and slightly golden. Serve immediately with more toasted bread if desired.
Tips and Substitutions
- If Gruyère isn't available, try Emmental, Comté, or even mozzarella for a gooey finish.
- For a non-alcoholic version, substitute wine with a splash of apple cider vinegar for brightness.
- Dry white wine (such as Sauvignon Blanc or Chardonnay) is best for balancing the sweetness of the caramelized onions.
- Cognac or brandy variation: Adding a splash of cognac or brandy is a fantastic variation! It enhances the soup’s depth and richness.
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